Recipe Index

Ingredients

• 12¾ oz all-purpose flour, plus extra for dusting
• ⅓ oz baking powder
• 3½ oz cold unsalted butter, diced
• 1¾ oz gruyère cheese
• 3½ oz brown crab meat
• 5¾ fl oz whole milk
• 1 medium free-range egg, to glaze
• 5½ oz white crab meat
• ¼ cucumber, finely diced
• 1 apple, peeled and diced
• 1 tsp chopped fresh dill
• 1 tsp chopped fresh flat-leaf parsley
• 1 lemon, to squeeze
• 2 Tbsp olive oil
• salt and freshly ground black pepper
• salted butter, to serve

Method

1. Heat the oven to 425°F and line a baking tray with parchment paper.
2. Mix the flour and baking powder in a large bowl, then rub the diced butter in with your fingertips until the mixture resembles breadcrumbs.
3. Stir in the gruyère, brown crab meat and milk, mixing just until a dough comes together.
4. Roll the dough out on a lightly floured surface to about 1¼ to 1½ inches thick, cut out the scones with a cutter, and set them on the lined tray.
5. Brush the scones with a little of the beaten egg and bake them for 10 to 15 minutes, until risen and cooked through.
6. For the topping, mix the white crab meat with the cucumber, apple, dill, parsley, a squeeze of lemon juice and the olive oil, then taste and season with salt and black pepper.
7. Split the warm scones, butter them well with the salted butter, and spoon the crab topping over each half.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data